The Astonishingly Versatile Fake Steak: A Culinary Marvel

Growing up, the very idea of a plant-based “steak” seemed like a culinary impossibility, a mythical creature whispered about in hushed tones. Then, I stumbled upon this recipe from the Micheff Sisters’ “Easy Entrees,” and my world, or at least my dinner table, was forever changed. It’s a dish that, with its unassuming ingredients, delivers a texture and flavor profile that can fool even the most discerning carnivore, opening up a universe of delicious vegetarian possibilities.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes to 2 hours 15 minutes (simmering time for steaks) + additional baking/frying time depending on application.
• Total Time: Approximately 1 hour 35 minutes to 2 hours 35 minutes (not including preparation of finished dishes using the steaks)
• Servings: Yields 38-40 2″ steaks
• Dietary Type: Vegetarian, Vegan (depending on broth ingredients)

Ingredients

This recipe relies on the magic of gluten flour to create a chewy, satisfying texture that mimics meat. You’ll also need some flavor builders for both the steaks themselves and the cooking broth.

For the “Steaks”:

• 1 cup walnuts
• 1/4 cup rolled oats
• 1/2 cup nutritional yeast flakes
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 3/4 cups warm water
• 2 1/2 cups gluten flour

For the Broth:

• 12 cups water
• 1 cup Bragg’s Liquid Aminos or 1 cup soy sauce
• 1 medium onion, diced
• 1 teaspoon salt (optional)

Equipment Needed

You’ll find this recipe requires a few key pieces of equipment to bring these fantastic steaks to life:

• Large stock pot for simmering the steaks
• Blender for processing the steak mixture
• Mixing bowl
• Dough hook attachment for a stand mixer (or strong forearms and a wooden spoon for manual kneading)
• Sharp knife for slicing
• Baking sheets, frying pan, and baking dishes will be needed for various applications of the finished steaks.

Instructions

The beauty of these fake steaks lies in their simplicity and adaptability. The core process creates a wonderfully textured base that can then be transformed into countless delicious meals.

1. Prepare the Broth: Begin by combining all the ingredients for the broth in a large stock pot. This includes the 12 cups of water, 1 cup of Bragg’s Liquid Aminos or soy sauce, the diced medium onion, and the optional 1 teaspoon of salt.
2. Bring Broth to a Boil: Place the stock pot over medium-high heat and bring the broth to a boil.
3. Simmer Broth: Once boiling, reduce the heat to medium-low and allow the broth to simmer for 15 minutes. This allows the flavors of the onion and liquid aminos/soy sauce to meld beautifully before the steaks are introduced.
4. Prepare the Steak Mixture: While the broth is simmering, in a blender, combine the first six ingredients for the steaks: 1 cup of walnuts, 1/4 cup of rolled oats, 1/2 cup of nutritional yeast flakes, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1 3/4 cups of warm water.
5. Blend Until Smooth: Process these ingredients in the blender for approximately 1 to 2 minutes, or until the mixture is completely smooth.
6. Transfer and Knead: Pour the smooth mixture from the blender into a mixing bowl. If you have a stand mixer, attach the dough hook. Add the 2 1/2 cups of gluten flour to the bowl.
7. Process the Dough: Process the mixture with the dough hook for 3 to 4 minutes, until it forms a smooth and rubbery ball. If you are kneading by hand, incorporate the gluten flour gradually and knead vigorously until you achieve a similar elastic texture.
8. Divide and Shape: Remove the dough from the bowl. Divide it into two equal parts. Shape each part into a log shape approximately 2 inches in diameter.
9. Slice the Logs: Using a sharp knife, slice each log into 1/4 inch thick slices. These are your raw “steaks.”
10. Cook the Steaks in Broth: Carefully drop the steak slices into the boiling broth. Ensure all the slices are submerged.
11. Simmer for Tenderness: Once all the steak slices are in the broth, immediately turn the heat down to a slow simmer. Cover the pot and let the steaks cook for approximately 1 to 2 hours.
12. Monitor Steak Transformation: During this simmering process, you’ll notice the steak pieces will almost double in size and become lighter in color. This indicates they are cooking through and developing their characteristic chewy texture.
13. Remove and Use: Once cooked, remove the steak pieces from the broth. You can reserve the flavorful broth for future use in soups or gravies. Your “fake steaks” are now ready to be incorporated into your favorite recipes!

Expert Tips & Tricks

These “fake steaks” are incredibly versatile, and Brenda Walsh, one of the Micheff Sisters, has shared some fantastic ways to elevate their texture and flavor.

• For a Chewier Texture: Brenda suggests placing the cooked steak slices on a baking sheet sprayed with non-stick cooking spray. Then, bake them for 30 minutes. This process transforms the texture, making them slightly more “chewy,” which can be wonderful for certain applications.
• Mushroom Soup Casserole: After baking them for that extra chewiness, place the steaks in a baking dish and pour mushroom soup over them. Bake again for 1 hour. This creates a comforting, hearty casserole that is both delicious and easy.
• “Steak” Sandwiches: Imagine thick, savory slices nestled in a bun! These steaks are perfect for making hearty “steak” sandwiches. Simply prepare them as desired (perhaps pan-fried with onions, as suggested below) and assemble with your favorite sandwich fixings.
• Tomato Braised Steaks: Another delightful preparation involves frying these steaks with onions until they are nicely browned. Then, place the fried steaks and onions in a baking dish, pour canned tomatoes over them, and bake for one hour. This method yields tender, flavorful steaks with a rich tomatoey sauce.

Serving & Storage Suggestions

The beauty of these fake steaks is their pre-cooked, ready-to-use nature after simmering.

• Serving: Once you’ve prepared your fake steaks using one of the suggested methods (baked, fried, or braised), they are ready to be served as a main course, alongside mashed potatoes, steamed vegetables, or a fresh salad. They can also be sliced thinly and added to stir-fries, fajitas, or pasta dishes.
• Storage: Leftover cooked fake steaks, once cooled, can be stored in an airtight container in the refrigerator for 3 to 4 days. They can also be frozen for up to 2-3 months.
• Reheating: Reheat gently in a skillet over medium heat, in the oven at 350°F (175°C) until warmed through, or in the microwave. If reheating from frozen, thaw completely in the refrigerator before reheating.

Nutritional Information

Here’s an approximate nutritional breakdown per 2-inch steak slice, based on common estimations. Please note that exact values can vary based on specific ingredients and preparation methods.

Nutrient	Amount per Serving	% Daily Value
Calories	60.5 kcal
Total Fat	2.3 g	3%
Saturated Fat	0.2 g	1%
Cholesterol	0 mg	0%
Sodium	5.5 mg	0%
Total Carbohydrate	3.2 g	1%
Dietary Fiber	0.9 g	3%
Sugars	0.2 g	1%
Protein	7.5 g	15%
Calories from Fat
Calories from Fat (pct DV)	20 g	34%

Variations & Substitutions

While the recipe is excellent as is, a few tweaks can cater to different dietary needs or flavor preferences.

• Gluten-Free: For a gluten-free version, the challenge is significant as gluten flour is the primary structural component. Specialized gluten-free flour blends designed for bread making might be experimented with, but the texture will likely be different.
• Nut-Free: If walnuts are an issue, other nuts like pecans could be substituted, or for a nut-free option, consider using sunflower seeds or pumpkin seeds. Ensure they are finely ground.
• Broth Flavor: Feel free to experiment with your broth! Add a bay leaf, a sprig of thyme, or a few peppercorns to the simmering broth for added depth of flavor. A splash of red wine or a tablespoon of tomato paste can also be added to the broth for a richer profile.

FAQs (Frequently Asked Questions)

Q: What makes this “fake steak” taste so satisfying without meat?
A: The combination of walnuts, nutritional yeast, and gluten flour creates a unique savory flavor and a delightfully chewy texture that mimics the satisfaction of traditional steak.

Q: Can I use regular all-purpose flour instead of gluten flour?
A: No, gluten flour is essential for achieving the elastic, chewy texture of these “steaks.” Regular all-purpose flour will not produce the same result.

Q: How long does it take for the steaks to become lighter in color and double in size?
A: This process typically occurs during the 1 to 2 hours of simmering in the broth, but can vary slightly depending on your stovetop’s heat.

Q: Can I make the steak mixture ahead of time?
A: While the blended mixture can be made a day in advance and stored in the refrigerator, it’s best to add the gluten flour and process the dough just before cooking for the optimal texture.

Q: What can I do with the leftover broth from cooking the steaks?
A: The flavorful broth is a fantastic base for soups, stews, gravies, or even as a cooking liquid for grains like rice or quinoa.

Final Thoughts

This Fake Steak recipe is a testament to the power of thoughtful vegetarian cooking. It’s not just about replacing meat; it’s about creating something wholly delicious and satisfying in its own right. Whether you’re a seasoned vegetarian or simply looking to explore more plant-based meals, I wholeheartedly encourage you to try this recipe. It’s a culinary adventure that promises not only incredible flavor but also a surprising amount of versatility for your weeknight meals. Let me know how you decide to serve your fabulous fake steaks – I’m always eager to hear about your culinary creations!